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True/False Questions
1. In centralized companies, many important decisions are made at lower levels of the hierarchy.
False: In centralized companies, many important decisions are made at higher levels of
the hierarchy; Easy
(Comprehension)
2. In decentralized companies, decisions are made and problems are solved at lower levels by
employees who are closer to the problem in question.
True; Easy
(Comprehension)
5. Some employees are more comfortable in a centralized organization where their manager
confidently gives instructions and makes decisions.
True; Easy
(Comprehension)
6. Formalized structures are those in which there are few written rules and regulations.
False: Formalized structures are those in which there are many written rules and
regulations; Medium
(Comprehension)
7. Research indicates that flat organizations provide greater satisfaction for employees.
True; Medium
(Comprehension)
10. Functional structures are more effective in stable environments that are fast to change.
False: Functional structures are more effective in stable environments that are slower to
change; Medium
(Knowledge)
11. Mechanistic structures limit individual autonomy and self-determination which will likely
lead to lower levels of intrinsic motivation on the job.
True; Medium
(Comprehension)
2. The following statements regarding tall structures in an organization are true EXCEPT:
a. Tall structures are better at satisfying security needs of employees then in flat structures
b. Number of employees reporting to each manager tends to be smaller in tall structures
c. Employees feel a greater sense of job security in tall structures
d. In tall structures, there is a greater level of freedom of action for each employee
d; Medium
(Comprehension)
5. Centralization may lead to a more efficient operation if the company is operating in a(n)
______________ environment.
stable; Hard
(Comprehension)
7. Structures control employee behavior using written rules, so that employees have little
_____________ to decide on a case-by-case basis.
autonomy; Medium
(Comprehension)
9. When a company has several layers of management between frontline employees and the top
level, it is said to have ____________ structures.
tall; Medium
(Knowledge)
10. _____________structures consist of only a few layers between frontline employees and the
top level.
Flat; Medium
12. In a _____________ structure, advancement opportunities will be more limited because there
are fewer management layers.
flat; Medium
(Comprehension)
14. Organizations using a____________ structure group jobs based on similarity in functions.
functional; Easy
(Knowledge)
15. In organizations using _____________ structures, departments represent the unique products,
services, customers, or geographic locations the company is serving.
divisional; Easy
(Knowledge)
16. There are _________ configurations of organizational structures depending on how the
different elements are arranged.
two; Hard
(Knowledge)
17. ____________ structures are flexible and decentralized, with low levels of formalization.
Organic; Easy
(Knowledge)
1. What are the four aspects of organizational structure that have been frequently studied in the
literature and are mentioned in your text?
Centralization, formalization, hierarchical levels and departmentalization.
Easy
(Knowledge)
True/False Questions
1. In a matrix structure, product managers have control and say over product-related matters,
while department managers have authority over matters related to company policy.
True; Medium
(Comprehension)
1. Despite potential benefits, the disadvantages of a matrix structure include which of the
following?
a. Power struggles or turf wars among managers are lessened, taking away an important
source of new ideas and innovation.
b. Managers will spend less effort coordinating their work, believing that someone else can
pick-up the slack.
c. Role ambiguity or role conflict is very low
d. There is potential for interpersonal conflict with team members as well as with leaders
d; Medium
(Knowledge)
4. All of the following are characteristics which describe learning organizations EXCEPT:
a. Learning organizations are good at learning from experience
b. Some companies choose to conduct formal retrospective meetings to analyze the
challenges encountered and areas for improvement
c. Learning organizations hire only employees who are willing to learn from past mistakes
d. Learning organizations are good at studying customer habits to generate ideas
c; Medium
(Comprehension)
1. Organizations with a design that combines a traditional structure and a product structure are
called ________________ organizations.
matrix; Medium
(Knowledge)
2. A term coined by Jack Welch during his tenure at GE and refers to an organization that
eliminates traditional barriers between departments as well as barriers between the
organization and the external environment is _________________.
boundaryless organization; Medium
(Knowledge)
True/False Questions
1. The act of including employees in the change process can drastically reduce opposition to
new methods.
True (Easy; Knowledge)
2. In some organizations, the act of including employees in the change process is not possible,
and instead organizations can recruit a small number of opinion leaders to promote the
benefits of coming changes.
True (Medium; Knowledge)
3. Change management is an important leadership skill that spans the entire range of P-O-L-C
functions.
True (Easy; Comprehension)
4. The U.S. Department of Labor and the Organization for Economic Co-operation and
Development have reported that the average age of the U.S. workforce will decrease as the
baby boom generation nears retirement age.
False: The U.S. Department of Labor and the Organization for Economic Co-operation
and Development have reported that the average age of the U.S. workforce will increase
as the baby boom generation nears retirement age; Easy
(Knowledge)
8. Some of a company’s most committed employees may be the least vocal opponents to a
change effort.
False: Some of a company’s most committed employees may be the most vocal
opponents to a change effort; Medium
(Comprehension)
3. Because of differences in national economies and standards of living from one country to
another, organizations ______________ their manufacturing operations to countries like
China and Mexico.
outsource or offshore; Medium
(Knowledge)
6. _______________ involves going along with proposed changes with little enthusiasm.
Compliance; Medium
7. ________________ are defenders of the new way and actually encourage others around them
to give support to the change effort.
Enthusiastic support; Medium
(Knowledge)
8. To be successful, any change attempt will need to overcome _____________ on the part of
employees.
resistance; Medium
(Knowledge)
1. What does it mean for companies that the workforce is getting older? Organizations may
realize that as the workforce gets older, the types of benefits workers prefer may change.
Work arrangements such as flexible work hours and job sharing may become more popular as
employees remain in the workforce even after retirement.
Medium
(Comprehension)
2. How did companies in the music industry respond when peer-to-peer file sharing threatened
their business?
Their first response was to sue the users of file sharing software. They also investigated ways
to make it impossible to copy a CD or DVD.
Easy
(Knowledge)
4. Why do poorly performing companies often find it easier to change compared to successful
companies?
High performance leads to overconfidence and failure to change. As a result, successful
companies often keep doing what made them successful in the first place.
Medium
(Comprehension)
True/False Questions
1. According to Lewin, executing change without prior preparation is likely to lead to failure.
True; Medium
(Knowledge)
2. In order to convince people that change is needed, the change leader must convince every
person individually.
False: In order to convince people that change is needed, the change leader does not
have to convince every person individually; Medium
(Comprehension)
3. After the change is implemented, the long-term success of a change effort depends on the
extent to which the change becomes part of the company’s strategy.
False: After the change is implemented, the long-term success of a change effort
depends on the extent to which the change becomes part of the company’s culture; Hard
(Comprehension)
4. Breaking up the proposed change into phases may be a bad idea because it creates the wrong
targets.
False: Breaking up the proposed change into phases may be a good idea because it
creates smaller targets; Medium
(Comprehension)
5. When the new behaviors employees are expected to demonstrate are made part of an
organization’s reward, those behaviors are more likely to be taken seriously and repeated.
True; Medium
(Knowledge)
2. Why do employees who participate in planning change efforts tend to have more positive
opinions about the change?
a. They have the opportunity to reject the proposed change
b. They will have the opportunity to know more than others about the change
c. They will be able to convince customers the change was the right thing to do
d. They will feel a sense of ownership of planned change and are more likely to be on
board.
d; Medium
(Comprehension)
4. In order to make change permanent, the organization may benefit from sharing the results of
the change effort with:
a. Employees
b. Managers
c. Customers
d. Board members
a; Medium
(Comprehension)
1. One of the most useful frameworks in the area of change is the three-stage mode of planned
changed developed by psychologist _______________.
Kurt Lewin; Medium
(Knowledge)
4. Ensuring that top management communicates with employees about the upcoming changes
also has symbolic _____________.
value; Hard
(Comprehension)
3. How did Lou Gerstner, the former CEO of IBM, execute a successful transformation of the
company in the early 1990s?
Gerstner achieved cooperation by keeping the crisis front and center. He did not want to lose
the sense of urgency.
Medium
(Comprehension)
True/False Questions
1. You may think that your idea is great, but listening to those who resist may not give you
valuable ideas about your idea.
False: You may think that your idea is great, but listening to those who resist may give
you valuable ideas about your idea; Medium
(Knowledge)
2. If you are trying to dramatically change the way things are done, you will find resistance is
lowest.
False: If you are trying to dramatically change the way things are done, you will find
that resistance is greater; Medium
(Knowledge)
1. When trying to persuade people to change their ways, it helps if you have a ____________ of
suggesting implementable changes.
history; Medium
(Comprehension)
After they have been cleaned, dry them thoroughly, then bake
them, as directed in the common receipt for pike, or fill them with
oyster forcemeat, or with No. 1 of Chapter VIII., if more convenient,
and proceed as for baked mackerel.
20 to 30 minutes; longer if very large.
TO FRY HADDOCKS
Follow the directions given for fillets of whitings; or, should a more
simple method be preferred, clean and dry the fish well, cut off the
heads and tails, take out the backbones, cut each fish in three, egg
and crumb them, fry them in boiling lard a fine golden brown, and
serve them, well drained and dried, with the same sauces as boiled
haddocks.
TO DRESS FINNAN HADDOCKS.
These are slightly salted and dried. They are excellent eating, if
gently heated through upon the gridiron without being hardened; and
are served usually at the breakfast or supper table; a feather dipped
in oil may be passed over them before they are laid to the fire.
TO BOIL GURNARDS.
(Farleigh Receipt.)
Sprinkle them with salt, and let them lie for two or three hours
before they are dressed. Wash and clean them thoroughly, wipe
them very dry, flour them well, and wipe them again with a clean
cloth; dip them into egg, and fine bread-crumbs, and fry them in
plenty of lard. If the fish be large, raise the flesh in handsome fillets
from the bones, and finish them as directed for fillets of soles. Obs.
—Plaice is said to be rendered less watery by beating it gently with a
paste-roller before it is cooked. It is very sweet and pleasant in
flavour while it is in the best season, which is from the end of May to
about September.
TO ROAST, BAKE, OR BROIL RED MULLET.
[In best season through the summer: may be had all the year.]
Prepare them as for frying; pour some clarified butter into the dish
in which they are to be sent to table, arrange them neatly in it, with
the tails meeting in the centre, strew over them as much salt, mace,
and cayenne, mixed, as will season them agreeably, cover them
smoothly with a rather thick layer of very fine bread-crumbs, moisten
them equally with clarified butter poured through a small strainer,
and bake the fish in a moderately quick oven, until the crumbs are of
a fine light brown. A glass of sherry, half a teaspoonful of essence of
anchovies, and a dessertspoonful of lemon-juice, are sometimes
poured into the dish before the smelts are laid in.
About 10 minutes.
TO DRESS WHITE BAIT.
(Greenwich Receipt.)
(Greenwich Receipt.)
This is a very simple and inexpensive dish, much served at the
regular fish-dinners for which Greenwich is celebrated, as well as at
private tables. It is excellent if well prepared; and as it may be made
with fish of various kinds when they are too small to present a good
appearance or to be palatable dressed in any other way, it is also
very economical. Flounders, perch, tench, and eels, are said to
answer best for water souchy; but very delicate soles, and several
other varieties of small white fish are often used for it with good
effect: it is often made also with slices of salmon, or of salmon-peel,
freed from the skin.
Throw into rather more than sufficient water to just cover the
quantity of fish required for table, from half to three quarters of an
ounce of salt to the quart, a dozen corns of white pepper, a small
bunch of green parsley, and two or three tender parsley roots, first
cut into inch lengths, and then split to the size of straws. Simmer the
mixture until these last are tender, which will be in from half to a
whole hour; then lay in the fish delicately cleaned, cleared from
every morsel of brown skin, and divided into equal portions of about
two inches in width. Take off all the scum as it rises, and stew the
fish softly from eight to twelve minutes, watching it that it may not
break from being overdone.
Two minutes before it is dished, strew in a large tablespoonful or
more of minced parsley, or some small branches of the herb boiled
very green in a separate saucepan (we prefer the latter mode); lift
out the fish carefully with a slice, and the parsley roots with it; pour
over it the liquor in which it has been boiled, but leave out the
peppercorns. For a superior water souchy, take all the bones out of
the fish, and stew down the inferior portions of it to a strong broth:
about an hour will be sufficient for this. Salt, parsley, and a little
cayenne may be added to it. Strain it off clear through a sieve, and
use it instead of water for the souchy. The juice of half a good lemon
may be thrown into the stew before it is served. A deep dish will of
course be required for it. The parsley-roots can be boiled apart when
more convenient, but they give an agreeable flavour when added to
the liquor at first. Slices of brown or white bread and butter must be
sent to table always with water souchy: the first is usually preferred,
but to suit all tastes some of each may be served with it.
SHAD, TOURAINE FASHION.